Academic journal article Iranian Journal of Public Health

Detection and Enumeration of Coagulase-Positive Staphylococcus in Sohan

Academic journal article Iranian Journal of Public Health

Detection and Enumeration of Coagulase-Positive Staphylococcus in Sohan

Article excerpt

Background: Sohan, an Iranian traditional confectionery product is prepared from wheat flour, wheat sprout flour, sugar, oil, eggs and other free material decorated with nuts. It comes in various shapes, forms and sizes, and can be stuffed with nuts. Since this confection is produced in traditional manufactories, it seems to increase the risk of contamination. The aim of this study was to determine the level of staphylo- coccal contamination in Sohan.

Methods: Totally, 7 Sohan samples were obtained from shops manufactured by different producers in Qom city. Samples were tested for the presence of coagulase-positive Staphylococcus by the methods described in Iran National Standards (ISIRI 6806-3, 1st. Edition). Sohan samples serial dilution started with adding 4.0 g of samples into 36 ml of buffered peptone water. In this way, two types of selective culture mediums were used including Modified Giolitti and Cantoni broth and Baird Parker agar; and a Non-selective enrichment medium Brain heart broth. …

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